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 Any lover of Indian cuisine who has not eaten at Copper Point cannot
claim to have tasted all the best that Chennai has to offer. Here, a
visitor from almost any part of the land can find dishes he has known
and enjoyed in his own home. Why, in the menu, Kashmiri Gosht
Roganjosh appears alongside Hyderabadi Gosht Nizami! What else makes
this restaurant so popular that on Monday at dinner time it is as full
as on Saturday night? Five Star food at Three Star prices, impeccable
service and an ambience that is truly evocative of unity in diversity;
saffron-coloured Jaisalmer marble floor, hand-finished walls, live
music on sitar and tabla and the sight of appams cooking in the
glass-sided display kitchen. Six out of ten customers are vegetarians.
And, smoking is not allowed in Copper Point
- although for those who cannot resist the urge to take a drag,
the huge hotel lobby waits just outside the glass door.  At most good restaurants the fish preparations are invariably
delectable but, at Copper Point, they are outstanding. The taste and
quality of the meat equals the best in any other establishment in
Chennai, but even the promisingly rich hues of the cooked meats can
merely hint at the victual delights afforded to the diner. This writer
recommends Machi Tawa Masala (fish cubes marinated with ajwain and
spices, deep fried and tossed in tawa masala), Tandoori Murg, Murg
Tikka Makhani, Urulai Roast (spicy baby potatoes) and Subzi Diwani
(mixed vegetables in a cashew-based curry). Copper Pointıs lasting
favourite is the combination of appam and stew (chicken or vegetable)
and the platters of assorted tandoori meats and vegetable kebabs
(Rs.400 and Rs.250, respectively). For soup (Rs.50-60), Birbali Goli
Shorba (chicken broth) and Paya do not disappoint. The menu carries
spice indicators and Chef Recommends symbols to point out the special
dishes in each section: in Tandoori (Rs.75-325), Murg Hari Mirch Kebab
(spicy chicken with garlic); in Mutton (Rs.160-200), Kheema Kolapuri
(a Nawabi mutton mince preparation topped with egg); in the Vegetable
section (Rs.80-100), Palkatti Pattani Chops (peas and panneer in
Chettinad spice); in Seafood (Rs.160-235), Lobster, cooked to the
dinerıs preference; in Chicken (Rs.160-180), Kadai Murg (dry chicken
with masala) and; in Desserts (Rs.55-100) Elaneer Payasam. There are
biriyanis (Rs.95-325) of chicken, mutton, egg, prawn and vegetable
that are good but do not quite match the standard of the specials.
 Hotel GRT excels in the special offers it makes to visitors. At Copper
Point there is the Lunch Club that offers discounts to regular
customers as well as a free soup-of-the-day at dinner; the Power Lunch
thali meal (Rs.200-225), with one thali given free for every four
thalis bought. A coupon is given with every thali, so guests can save
up their coupons to avail of their free thali at any time. And, with
the big-heartedness that one has come to know and love at GRT, the
Chef shares with his clients the secrets of his special dishes in a
little booklet containing six sought-after recipes.
It is open from 12.30 p.m. till 3 p.m. and from 7.30 p.m. till midnight.
Address
Copper Point
Hotel GRT Grand Days,
120 Sir Thyagara Road, Pondy Bazaar
T. Nagar, 600 017.
Phone: 822-0500, 823-6789.
Arun Masilamoni
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